1 kg (about 8 medium) ripe tomatoes, roughly chopped
2 tablespoons olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
1 medium carrot, diced
1 teaspoon sugar (optional, to balance acidity)
2 cups vegetable stock (or water)
1/2 teaspoon dried thyme or oregano (or a few sprigs of fresh thyme)
Salt and pepper to taste
1/4 cup cream, milk, or coconut milk (optional, for creaminess)
Instructions:
1. Prepare the tomatoes: If you prefer a smoother soup, peel the tomatoes. To do this, score a small "X" on the bottom of each tomato, blanch them in boiling water for 30 seconds, then transfer to ice water. The skins will peel off easily. Chop the peeled tomatoes.
2. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add the onion, garlic, and carrot, and sauté for 5-7 minutes until softened.
3. Cook the tomatoes: Add the chopped tomatoes to the pot. Stir and cook for 10 minutes, allowing the tomatoes to break down and release their juices.
4. Add seasoning and stock: Stir in the sugar, thyme/oregano, and vegetable stock. Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
5. Blend the soup: Use an immersion blender or a regular blender to puree the soup until smooth. If you like it chunky, leave some texture.
6. Season and finish: Return the soup to the pot and season with salt and pepper to taste. If desired, stir in the cream or coconut milk for added richness.
7. Serve: Ladle the soup into bowls and garnish with fresh herbs, a drizzle of olive oil, or a dollop of cream. Serve with crusty bread or croutons.
Enjoy your fresh, homemade tomato soup!